Usually, I usually buy ready-made tofu outside, but I always feel that the taste is not authentic, and I miss the fresh tofu I ate as a child with a large grinding stone. Of course, it is a bit unrealistic to use stone grinding to make tofu, but you can make tofu after beating the soy milk machine, and the taste is also very good, at least it is much more delicious than what is sold outside.
Both old soybeans and fresh soybeans can be ground into tofu, but there are differences. Fresh soybeans: sweet, but the pulp yield after filtering is not as high as that of old soybeans; old soybeans: the pulp rate is high, and the tofu is not as sweet as fresh soybeans.
So if you have the opportunity, it is better to make tofu with fresh yellow tofu. The soybeans in the countryside are now almost ripe, pluck some back, and the fresh soybeans are very sweet. This is a soybean that has just been pulled back.
Wash the fresh soybeans, beat them with a soy milk machine, and beat them with a semi-automatic soy milk machine (a soybean milk machine that is cooked after beating).
This is ground raw soy milk.
Use a cloth bag to worry about soy milk.
Bring the filtered soy milk to a boil (boil), add two spoonfuls of gypsum powder, then let stand until the temperature drops to about 45 degrees.
The temperature drops and the tofu is generated.
The tofu is ready, and it is up to you to fry it or cook it.
Use it to make a thick tofu sea fish soup, wow, this soup is not so fresh! It is thick, fresh and nutritious, all in the tofu fish soup. Adults and children have a good drink! Ingredients: 2 yellow fin fish, 1 piece of tofu, green onion, ginger, salt, oil.
The yellowfin fish are cleanly processed and coated with salt. Slice the ginger, cut the green onion into white pieces, and cut the green onion into other slices.
Heat the ginger slices, then add the oil, fry the fish in oil, fry until the fish is golden on both sides, add boiling water and boil for ten minutes, add tofu, ginger slices and green onion white, boil until the soup is milky (about ten minutes) Add the right amount of salt to start the pot, put on the pot and sprinkle the green onions to start!
This is the filtered slag of the cloth bag.
After filtering the residue, the old family used to cook into tofu residue, plus side dishes, delicious and delicious to see. Tofu residue, the taste of childhood.
I heard that there is also a kind of brine tofu, do not put plaster, how to do it is not known. But this tofu made of soy milk machine is still quite practical and delicious, how? Friends who like to eat tofu may wish to try it!